Pork Cutlets

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A while ago someone asked what to do with pork cutlets she got on sale - this is a wonderful dish using pork cutlets that we enjoy served with egg noodles. Recipe source: bon appetit (january 1981)

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Steps

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Place cutlets between waxed paper and flatten to 1 / 4 - 1 / 2 inch thickness using a meat pounder or rolling pin.

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Cut small slits around the edges of the pork and set aside.

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In a pie dish or bowl combine 1 / 2 cup flour , salt and pepper.

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In a second pie dish beat eggs with milk.

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In a third pie dish combine bread crumbs and paprika.

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Dip cutlets in flour , then egg mixture and finally in the breadcrumb mixture , coating well with the crumbs.

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Set aside until all the pork cutlets are coated.

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In a large skillet melt crisco over medium heat.

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Add three cutlets to the skillet at a time and saute on both sides until golden brown and then transfer to a plate and keep warm and repeat with the remaining shortening and cutlets.

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In a small cup combine remaining flour with dillweed and then add mixture to skillet.

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Stir in broth , stirring to combine well and then stir in sour cream until heated through.

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Spoon sauce or pass separately--the sauce is wonderful over noodles.

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Ingredients

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boneless pork cutlets, flour, seasoning salt, pepper, eggs, milk, breadcrumbs, paprika, vegetable shortening, dried dill, chicken broth, sour cream